Use 5cm-8cm biscuits or pastry rounds for these choc-dipped biscuit sandwiches. Leftover wagon wheels will keep in the fridge in a tightly sealed container for about 2 weeks.
20-24 cookies (vanilla or chocolate flavoured work well), or sweet shortcrust pastry sheets cut into shapes and baked, or make your own gluten-free cookies (recipe here)
1 tsp rosewater
200g castor sugar
½ tbsp liquid glucose
5 gold-strength gelatine leaves, bloomed in a bowl with one cup of icy water
300g milk or dark chocolate for coating
dried edible rose petals (optional)
strawberry Crispearls sprinkles (optional)
1. For the marshmallow add the eggwhites and rosewater to the bowl of an electric stand mixer fitted with the whisk attachment and mix on low speed.
2. Add 75ml water, the castor sugar and glucose to a small saucepan over medium heat. Stir gently to dissolve the sugar, then bring to the boil. Boil until the syrup reaches 125C on a sugar thermometer, then remove from heat.
3. Increase the stand mixer speed to medium. Slowly pour the sugar syrup down one side into the mixing bowl, being careful not to let it touch the moving whisk.
4. Melt the bloomed gelatine sheets (not the iced water) in the still-hot saucepan then quickly add the gelatin liquid to the eggwhite mixture. Continue whisking until the eggwhite mixture cools to about room temperature.
5. To assemble, arrange the biscuits or baked pastry circles on a clean flat surface. Using a teaspoon, dollop a small amount of jam (about ¼-½ teaspoon) onto one cookie. Using another clean teaspoon, dollop about 1 teaspoon of marshmallow mixture on top of the jam, in the centre of the biscuit. Top with a plain cookie round and press down gently until the jam and marshmallow mixture spread to the sides. Repeat with remaining biscuits, jam and marshmallow. (You will have some marshmallow mixture left over, see note below.)
6. Leave the sandwiched biscuits at room temperature for a few hours to set.
7. When ready to dip the biscuits, place a wire cooling rack over a sheet of baking paper to catch the drips.
8. Melt the chocolate and pour into a wide bowl. Using a spatula gently dip a biscuit into the chocolate, shake off excess chocolate, then place on prepared rack. Sprinkle with dried rose petals and Crispearls, if using. Repeat with remaining wagon wheels.
9. Leave to set for 30 minutes at room temperature then pop in the fridge for five minutes to set completely.
Note: Pour any leftover marshmallow mixture into a lined, high-sided baking tin and leave for four hours or until set. Dust with icing sugar before cutting into squares, to prevent your knife becoming a gloopy mess.